Sunday, July 12, 2009

Chinese Honey Chicken Stirfry

Recipe From: Blog Chef
The recipe calls for the chicken to be deep fried. In an effort to be healthier, we turned this into a stirfry and added vegetables.Ingredients:
1 chicken breast (cut into 1” chunks)
Oil (for deep frying)
Sugar Snap Pea Stirfry Frozen Vegetables

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ tsp salt
1 egg
1 egg white

1 ½ tbsp oil
2 tsp ginger (minced)
3 tbsp garlic (minced)
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
½ cup water
1 tsp cornstarch (mixed with 1 tsp water)
Sesame seeds (for garnish)

If deep frying: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

If stir frying: Slice chicken to desired shape. Saute in pan until partially brown yet still slightly pink. Remove chicken from pan and set aside.

To make the sauce: Heat 1 ½ tbsp of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 tsp of water with 1 tsp of cornstarch. Add to the sauce and Simmer for 2 minutes. Add a bag of frozen vegetables and the partially cooked chicken. Cover and allow veggies to get tender. Serve with white rice and garnish with sesame seeds.

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